Join Hungry For More’s Jim Manney and Nicole Philips as they learn how to make White Wine Poached Salmon with Purple Thai Rice with Maxwell’s executive chef Mike Wald.
WHITE WINE POACHED SALMON WITH PURPLE THAI RICE
Purple Thai Rice
1 Cup White Rice
1 Cup Black Thai Rice
3 ½ Cups Cold Water Water
Combine rice and water in medium saucepan, turn heat to medium and cover. When rice begins to steam, turn heat down to low and let simmer. Cook rice as directed on package. While rice cooks, start on the salmon.
White Wine Poached Salmon
1 or 2 Salmon Fillets or Steaks
Canned Artichoke Hearts
1 Tablespoon Capers
½ Cup Cream
3 Tablespoons Butter
Fill a saute pan with white wine until it goes about ¼ to ½ up the sides, add some artichoke hearts and capers. Add salmon fillets skin side up, turn heat to medium and cover pan. Let wine reduce by half and salmon should be cooked to about medium. Remove salmon fillets and keep warm. To build sauce, turn heat to high, add about ½ cup of cream to what remains of the wine and bring to a simmer, add some parsley for color and slowly add 3 pats of butter and let sauce simmer until it thickens slightly.
To serve, place salmon on top of rice and spoon sauce over.